This is a caramel dessert that every pastry chef needs to know. This creamy caramel has a lighter consistency and a more soaky texture, but it’s still about the caramel. It is a baked custard dessert topped with running caramel sauce, they are silky smooth with creamy custard and a pleasant vanilla flavour.
Pour in the sugar and enough water to dissolve it in a saucepan. Let it boil on medium heat until the sugar is caramelized. Once it starts caramelizing, swirl the pan. Do not make it too dark, as it will taste bitter. When it reaches a nice golden colour, remove it from the flame.
Pour the prepared caramel into ramekins or moulds of your preference. Swirl the pan well to coat the base of the moulds evenly. Let it set aside while you make the custard. To prepare the custard; Add eggs, sugar, Vanilla extract, and a pinch of salt in a blender and blend for a few seconds.
Continue reading…
